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213103

PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.

Article

Last updated: 05 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

-

DOI

10.21608/ejarc.2016.213103

Keywords

gluten-free, corn muffins, soybean flour, Xanthan gum, Quality, prediction

Authors

First Name

M.

Last Name

Abd-El-Khalek

MiddleName

H.

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Cairo, Egypt.

Email

-

City

-

Orcid

-

First Name

A.

Last Name

Sakr

MiddleName

M.

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Cairo, Egypt.

Email

-

City

-

Orcid

-

First Name

M.

Last Name

Abd El-Kader

MiddleName

H.

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Cairo, Egypt.

Email

-

City

-

Orcid

-

Volume

67

Article Issue

4

Related Issue

29955

Issue Date

2016-10-01

Receive Date

2022-01-08

Publish Date

2016-10-01

Page Start

315

Page End

326

Print ISSN

2812-4847

Online ISSN

2812-4855

Article File

EJARC_Volume 67_Issue 4_Pages 315-326.pdf

PDF . 918.7kB

Link

https://ejarc.journals.ekb.eg/article_213103.html

Detail API

https://ejarc.journals.ekb.eg/service?article_code=213103

Order

213,103

Type

Research articles

Type Code

2,144

Publication Type

Journal

Publication Title

Egyptian Journal of Agricultural Sciences

Publication Link

https://ejarc.journals.ekb.eg/

MainTitle

PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.

Details

Type

Article

Created At

23 Jan 2023